cold soups, weight loss, weight loss tip,

Weight Loss - 81.7kg - see diary of a food addict

 

Weight Loss Tip - When eating at restaurants or with friends you need to steer a fine line between overindulging and being a kill-joy.  Here are some tips. 

• If nibbles are served before a meal don't have any - no one will notice. 
• Order smaller portions or serve yourself small portions if you can. 
• Leave fattening food on your plate eg. if cake is served with cream, eat a sliver of cake and leave the cream. 
• Don't eat everything on your plate - it is not compulsory. 
• When eating in a restaurant try out the healthy vegetarian options. 
• After dinner give the cheese and chocolate a miss remember - it is an optional extra.

 

TRY COLD SOUPS AS A COOL STARTER 

 

 

;">Try cold soups for a stunning starter

 

 

 

Are you starting to think about what to serve at Christmas lunch?  Sometimes in Australia it is just too hot to even think about cooking.  Don’t worry as cold soups are an ideal way to tempt the palate.  They are refreshing and tasty, use fresh summer vegetables and can be made in a flash.  The texture, colour and garnishing of cold soups is very important to make the dish appetizing.  Here are some suggestions.

Gazpacho

This is a traditional cold salad soup from Spain.

 

Coarsely chop a couple of Lebanese cucumbers; about six lovely ripe red tomatoes (that have been skinned by pouring boiling water over them and then leaving them for a minute before peeling); a large red onion; and medium-sized green capsicum.  Place in a large bowl with a couple of crushed garlic cloves and about 200g of torn up Italian or French bread with crusts removed. 

 

Add about a litre of water (vary the amount to get the thickness you like) and half a cup of some good quality red wine or sherry vinegar, a dash of Tabasco sauce and a pinch of salt.  Mix thoroughly and then blend in a food processor until the soup still has a coarse texture but is not lumpy. 

Refrigerate overnight if possible to allow the flavours to mingle.  Before serving whisk in up to half a cup of extra virgin or light olive oil (for a milder flavor) until the soup is still piquant but not too harsh.  For a stronger tomato flavour just stir in a couple of teaspoons of tomato paste.

 

Serve with a garnish of bread cubes fried in olive oil, finely chopped onions, cucumber and green capsicum, or drizzle with pesto, or add a dob of sour cream and shredded basil.

 

Cacik

This is a cold yoghurt and cucumber soup from Turkey but is so refreshing that versions of it appear in lots of other places.

Grate 2 or 3 Lebanese cucumbers or 1 or 2 long cucumbers that have been peeled and seeded.  Sprinkle lightly with salt and leave for an hour, then rinse and squeeze gently to get rid of the excess moisture.  You can leave this step out if you don’t mind a slightly more watery soup.

 

Whisk one litre of Greek style yoghurt until smooth then gently stir in the cucumber and 1 ½ teaspoons of good quality white wine vinegar, 1 teaspoon of extra virgin oil, 1½ teaspoons of finely chopped fresh mint and ½ teaspoon of finely cut fresh dill and a pinch of salt. 

 

To try a Bulgarian variation, called Tarator, leave out the mint and blend a couple of garlic cloves and a cup of walnuts in a food processor and add it to the soup.  Adjust the seasoning of the soup to taste and refrigerate until cold.

Cold Borscht

Borscht is a hot soup favourite from Northern Europe.  It is even better cold.

For a really quick version simply drain a tin of shredded beetroot (keep the juice) or julienne sliced canned beetroot.  Add it to a packet or tin of beef or chicken consommé or good stock, add some of the juice from the can to ensure that the soup has some piquancy but is not too harsh. Add water if the soup is too thick.  Season and chill in the refrigerator.  Garnish with a dob of sour cream and chopped chives or dill.

Alternatively, bring about 500g of peeled, grated fresh beetroot to a boil in a litre of cold water and boil for 10 minutes.  Add 1½ tablespoons of good red wine vinegar, a pinch of salt and a flat teaspoon of sugar, cover and simmer for about 15 minutes.  Allow to cool.  Taste for seasoning and then add a little lemon juice, balsamic vinegar and sugar to suit your taste.  If too sweet add some Worcestershire sauce or Tabasco. Stir in some sour cream or leave it for diners to add their own.

 

Offer bowls of garnishes to go with the soup such as: chopped hard boiled eggs, cubes of cooked potato, sliced radishes, cubes of cucumber, thin slices of lemon, chopped cooked prawns or sliced dill pickles.

Vichyssoise

This French cold potato and leek soup is rich and delicious.

Gently sweat 4 sliced leeks, a sliced stick of celery and 2 cloves of garlic in some light olive oil in a heavy based casserole dish until the leek is transparent.  Do not let the mixture brown in anyway.  Add four peeled and cubed medium-sized potatoes (use varieties that mash well such as desiree) and stir for a few minutes.  Barely cover with water, add seasonings and a bay leaf and a sprig of thyme if you wish.  Simmer until the potato is soft.  Allow to cool a bit, remove herbs and puree in the food processor.  If you like really smooth vichyssoise than press the potato mixture through a sieve or food mill.  Refrigerator the soup until it is very cold.  Stir in up to a cup of cream for a really rich soup, adjust seasoning and thickness, and garnish with some fresh chives, or strips of roasted red pepper.

 

Hideg Meggyleves

This 17^th century Hungarian soup is a delicious way to start a meal to celebrate a special occasion. 

Bring about 800ml of water to boil in a medium sized saucepan with up to a cup of sugar, and a stick of cinnamon.  Add about 2 cups of stoned sour cherries or canned sour cherries (if the cherries are sweetened you might like to reduce the amount of sugar you add to the water).  Partially cover the saucepan and simmer the contents for around 30 – 40 minutes if fresh and 10 minutes if canned.

Remove the cinnamon stick.  Mix 1 tablespoon of arrowroot with 2 tablespoons of water to give a smooth paste and beat into the cherry soup and cook without boiling until the soup thickens.
 

Refrigerate until cold and just before serving stir in up to a cup of dry red wine or a cup of reisling with a dash of brandy.  Then stir in thick cream or sour cream to taste, garnish with grated lemon rind and serve.

Enjoy these refreshing dishes on a hot day or any day for that matter.